Prepare and cook a wide range of dishes according to recipes and quality standards.
Assist the Chef de Partie in managing a section of the kitchen, such as sauces, grills, or desserts.
Handle more complex tasks, including marination, sauce preparation, and butchery.
Monitor and ensure portion control, plating standards, and food presentation.
Train and mentor junior kitchen staff, including Commis Chef 2 and kitchen assistants.
Monitor stock and inform senior chefs about shortages or quality issues.